This chowder is one of our favorite soups. It’s filled with chicken, corn and potatoes. Perfect for a cold day or anytime you’re craving a comforting soup.

Not only is it delicious but it’s also easy to make. And it’s pretty healthy too. The broth tastes amazingly creamy even though no cream is used; the combination of milk and chicken stock simmered with plenty of herbs and spices creates a wonderful base for the chicken and vegetables.

Smoked paprika adds a subtle sweetness and smokiness which not only enhances the flavor of the broth but also infuses the chicken and potatoes with lots of flavor. The fresh and savory notes of rosemary are also a delicious addition.

This reheats really well so it can be made ahead and warmed up on demand. It’s great served with a salad and some crusty bread for a quick and easy meal.

Print

Chicken and Corn Chowder

Chicken, corn and potatoes cooked in a delicious and slightly smoky broth.

Servings: 15 cups

Ingredients

• 4 tablespoons butter
• 4 cloves garlic, minced
• 2 tablespoons flour
• 4 cups chicken stock
• 4 cups whole milk or cashew milk
• 2- 16 ounce bags frozen corn, cooked and drained
• 3 cups peeled and diced white potatoes
• 4 cups cooked and diced chicken
• 3 tablespoons dried minced onion
• 1 teaspoon dried rosemary
• ½ teaspoon ground black pepper
• 3 teaspoons smoked paprika
• 2 bay leaves
• Salt to taste

Instructions

1. Cook the garlic briefly with the butter in a large (at least 6 quart) Dutch oven or soup pot.
2. Sprinkle in the flour and cook stirring for one minute.
3. Pour in the stock and stir well to mix in the flour.
4. Bring to a boil and then add the rest of the ingredients.
5. Simmer covered for about 20 minutes.

6. Salt to taste.